What should I pay attention to when eating crayfish? 1. Crayfish contains a lot of bacteria and parasites, as well as a lot of heavy metals, but they are basically in the head. So when you eat, you must go to your head! Never covet to save money and eat your head together. In view of the fact that crayfish sold in most restaurants are basically headed, it is necessary to head off when eating.
2, the shrimp line must be removed, this part is the second dirty place behind the head. Many restaurants don't tear down the shrimp line in order to save trouble. I suggest you buy as many as possible and make them yourself.
3. Wash crayfish carefully. The crayfish sold outside, it is impossible for merchants to give you a particularly careful cleaning in order to save trouble, and many unscrupulous merchants will use shrimp washing powder to clean crayfish, and the residual shrimp washing powder is quite harmful.
Finally, cooking time should be enough, not less than 20 minutes. In order to save fuel cost and time cost, a lot of cooking time is not enough, which is a health and safety hazard.
Shrimp should not be eaten with some fruits. Shrimp is rich in nutrients such as protein and calcium. If you eat with fruits containing tannic acid such as grapes, pomegranate, hawthorn and persimmon, not only will the nutritional value of protein decrease, but tannic acid will combine with calcium ions to form insoluble conjugates, which will stimulate the gastrointestinal tract and cause discomfort, vomiting, dizziness, nausea, abdominal pain and diarrhea. Seafood should be eaten with these fruits at least 2 hours apart.
Seven points for attention when eating crayfish 1, the body is soft and inelastic, and it is probably dead shrimp.
Buying crayfish is most afraid of encountering dead shrimp, because crayfish will rot quickly after death, decompose to produce toxic substances such as histamine, and breed harmful bacteria. It is easy to cause gastrointestinal infectious diseases such as diarrhea after eating, which is harmful to health. After the cooked crayfish is served, if it has a strong fishy smell, the shrimp body is scattered and straight, the meat is soft and inelastic, the color is dark, and there are more sticky substances in the shell, then it is likely to be made of dead shrimp.
2. A good shrimp shell is complete with ginger and vinegar.
The criteria for shrimp selection are that the individual is complete, the shell does not fall off, the shell is clear and distinct, the muscles are dense, the tail joints are flexible, and the body surface is clean and dry. Deterioration, discoloration, cold red body surface, bloodshot, loose joints or odor are not suitable for eating. When eating, wash the shrimp, and add ginger and vinegar when tasting, which can not only remove fishy smell and increase freshness, but also dispel heat and cold, help digestion, and have the function of sterilization and disinfection.
3. The longer the shrimp dies, the more toxins are accumulated.
Shrimp is rich in histamine acid, which is the main ingredient that makes it delicious. But once the shrimp dies, histamine acid is decomposed into histamine substances harmful to human body by bacteria. Also, shrimp's stomach often contains pathogenic bacteria and toxic substances, which are easy to deteriorate after death. Especially with the extension of the death time of shrimp, more toxins are accumulated in shrimp, which will be poisoned if eaten. In addition, there are many kinds of Paragonimus metacercariae and Vibrio parahaemolyticus in shrimp. If you eat undercooked shrimp, you will be easily infected with paragonimiasis, leading to gastrointestinal poisoning. Fresh shrimps should not be stored after being cooked, and must be reheated.
4. Feed it with water for 24 hours before cooking at home.
Experts say that when people cook crayfish at home, they must cook them thoroughly at high temperature. By observing whether the color of the cross section of shrimp is consistent, they can judge whether they are cooked or not. It is suggested that the shrimp must be fed with clear water for about 24 hours before cooking, so that the shrimp can spit out metabolites. In addition, it is necessary to clean the dirty things on its body with a brush, and at the same time, the gut line that hides a lot of sediment and bacteria must be removed, and then washed thoroughly with clear water for 2-3 times.
5. Never eat shrimp heads with accumulated toxins and pathogens.
"The head of crayfish must not be eaten." The head of crayfish absorbs and processes the most toxins, and it is also the most prone to accumulate pathogens and parasites. In addition, when eating shrimp, be temperate. Don't eat too much at a time, because shrimp is a high-protein food, and some people with allergies will have allergic symptoms to crayfish, such as red spots and pimples. It is best not to eat crayfish. Crayfish is an aquatic product with high purine content, which is not suitable for gout patients.
6. It is not advisable to take vitamin C tablets after eating shrimp.
Researchers at the University of Chicago in the United States found through experiments that shellfish such as shrimp contain high concentrations of "pentavalent arsenic compounds". The substance itself has no toxic effect on human body after eating, but after taking vitamin C tablets, the originally non-toxic arsenic compound can be turned into toxic arsenic trioxide, which is harmful to human life.
7, allergic patients pay attention to shrimp is not everyone can eat.
Some patients with allergic diseases, such as bronchial asthma, recurrent allergic dermatitis, allergic diarrhea and so on. About 20% of patients can be stimulated by eating shrimp. So obviously, allergic prawns should not be eaten during remission and attack.
How to clean and trim crayfish In fact, the lobster in the hotel only covers up its fishy smell with thirteen incense and other heavy flavors. They may not clean lobsters correctly to save time, and it is more likely to make them look complete and beautiful.
1, cut off most of the head and shell of crayfish, and use scissors to open the black rustling stomach sac on the exposed head and back;
2. Cut off the shell from both cheeks, and then cut off the beard obliquely;
3. Pull the tail nail in the middle of its tail by hand, pull it with the trend, and pull out the black intestines;
4. Cut a knife vertically on the back, which is more delicious (this move is dispensable, depending on your skills and hobbies);
5. Brush it up, down, left and right with a toothbrush under tap water. Be careful not to yellow the shrimp and then drain it.
Therefore, crayfish bought from the market should be washed with clear water to avoid the residue of harmful substances such as "shrimp washing powder".
How to judge whether crayfish are fresh or not is actually very simple when it comes to distinguishing the pros and cons of crayfish. Fresh crayfish are bright and full in color, firm in meat, and somewhat elastic and chewy. If it is a crayfish that has been left for a while or has died, the meat is tender and looks empty and not full.